JP3124291B2 - Food products containing fat substitutes containing low calorie fiber - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a food product containing a fat replacement composition containing low calorie fiber, more particularly 0.5 to 100% of fatty substance in food is produced from polysaccharide and solvent, preferably water. Pertaining to foods replaced with polymer liquid crystals.

BACKGROUND OF THE INVENTION Excess weight is recognized as a major health problem, especially in industrialized countries. Another important issue is high cholesterol levels in the bloodstream. These problems are largely due to the intake of more calories than is consumed. Fats are the most concentrated form of energy in foods and drinks, providing about 9 calories per gram. Fat was estimated to be about 40% of total calories in food and drink on a US average. Recommended levels are less than 30% of total calories.

Fat sources in food and drink are many and varied. Such foods include baked products, candy, icing and frosting, salad dressings, shortenings, butter, sour cream, margarine, peanut butter and many nut spreads and processed meats and meat replicas. A significant portion of the fat in these products is provided in the form of a liquid oil, solid fat or shortening. It is desirable to reduce fat and caloric levels in foods. Unsaturated fats are considered to be healthier is also desired contrast saturated and long chain (C ₁₂ -C ₂₀₎ reducing the level of fat. It is best to reduce fat levels so that only low or trivial adverse effects on the baking and cooking properties of the food, its taste and its mouthfeel properties are required.

Recently, the importance of adding fiber to food and drink to lower blood cholesterol levels has been emphasized. Adding fibers, even in finely divided or granular form, gives the fat a rough feel and gives a "sandy" or chunky taste. A fat substitute that adds fiber to the food product without being rough or tactile is also desirable.

One way to add fiber and water to fat is by gel. The addition of both fiber and water lowers the calories of the food, as they usually replace higher calorie components such as starch, sugars and fats. Gels obtained from polysaccharides and polar solvents are not rough, but do not mix well with edible fats and therefore tend to remain as lumps or droplets of gel in solid fat. Gels may also have a muddy appearance. Moreover, in the case of gels, relatively high degree of syneresis occurs with time, thereby generating a separated liquid phase. This liquid phase may not be miscible with certain product compositions.

A second way of adding fiber or polysaccharide to food is by micronizing the gel. With micronization, it remains separated in the food,
That is, thorough processing is required to keep the micronized fiber or polysaccharide in a non-integrated form.

Another method of formulating water and synthetic resins has been through the use of emulsifiers that form water-in-oil or oil-in-water emulsions. An emulsion is formed from two immiscible liquids. These emulsions break during cooking or baking of the product and may separate during storage.

It has now been discovered that certain liquid crystals can be produced, i.e., polymer liquid crystals in which (fibrous) polysaccharides, water and fat are incorporated into foods.

The liquid crystal state exists at the boundary between the solid phase and the isotropic liquid phase (ie, between the three-dimensional regular crystalline state and the disordered dissolved state). In this state, some of the molecular ordering properties of the solid phase remain in the liquid state due to molecular structure and short-range intermolecular interactions. The ability of some compounds to form liquid crystal mesophases was observed almost a century ago. Since that time, a number of compounds exhibiting liquid crystal properties have been synthesized. D.Sek: Structur
al variations of liquid crystalline polymer macrom
olecules (structural variation of liquid crystal polymer); Acta Polymerica, 39 (1988) Nr. 11, p. 599.

Low molecular weight organic surfactant compounds (emulsifiers) are distinguished from polymers. The latter are composed of large molecules composed of repeating units, while the former are low molecular weight compounds. Physically and chemically, these two subclasses differ from each other.

Low molecular weight liquid crystals, ie, liquid crystals formed from low molecular weight emulsifiers or organic amphiphiles (soaps or compounds having both polar and non-polar groups as long chain fatty acid monoglycerides) are metabolized and thus contribute to calories. Moreover,
Because of their weight, they are added at higher concentrations to exhibit similar functionality as the polymer liquid crystals. On the other hand, polymer liquid crystals are composed of a polymer and a solvent. Polymers are long chains of repeating units of amphiphiles or polymeric low molecular weight materials. They also form different types of liquid crystals.

In the literature, liquid crystals are also called anisotropic liquids, fourth state objects, polymer-related structures or mesophases. These terms are used interchangeably. "Polymer liquid crystal" used here
The term "polymer lyotropic liquid crystal" means, unless otherwise indicated. The term "lyotropic" means a liquid crystal system containing a solvent. This type of liquid crystal is distinguished in the art from thermotropic, thermally and magnetically induced liquid crystals. Suitable polymers can have either non-amphiphilic or amphiphilic structures. The compounds can form lyotropic and thermotropic liquid crystals.
Lyotropic liquid crystal systems can also exhibit thermotropic behavior.

A general description of the phase behavior of a soluble polymer in a solvent is as follows: (I) The polymer dissolves in the solvent to form an isotropic polymer solution. (II) As the concentration of the polymer increases, a mixture of isotropic polymer solution + liquid crystal is formed. (III) As the level of polymer is further increased and the required mixing is applied, a uniform single phase liquid crystal range is induced. (IV) When more polymer is present, a mixture of liquid crystal and crystalline polymers results. (V) When an extremely large amount of polymer is present, a crystalline and / or partially crystalline phase is present.

Liquid crystals have similar mechanical properties to liquids, but it is important to understand that they are capable of transmitting polarized light (birefringence) under static conditions. In some cases, they may exhibit Bragg reflections characteristic of distinct molecular spacing. They have a high degree of orientational order and chain extension.

Polymer lyotropic liquid crystals are subdivided into three subclasses: optically anisotropic I. nematic, II. Cholesteric, and III. Smectic. JHWendorff,
“Scattering in Lipuid Cry” in “Liquid Crystalline Order in Polymers”
stalline Polymer Systems "(scattering in liquid crystal polymer systems), A. Blumstein (ed.), Academic Press, Chapter 1
(1978).

I. In the nematic liquid crystal phase, the center of gravity of the polymer particles is randomly arranged, so there is no positional long-range order. Within the macroscopic sample volume element, the axes of all particles are oriented in a particular direction. There may be another order near the smectic-nematic transition temperature (positional order).

II. The cholesteric liquid crystal phase is often considered a variant of the nematic phase, because its molecular structure is similar to the latter. There is no positional order, and only the orientational order exists in the cholesteric phase. However, contrary to the nematic phase, the cholesteric phase is characterized by the fact that the long axis direction of the molecule changes continuously in the sample.
This causes a twist about an axis perpendicular to the long axis of the molecule.

III. The centroids of the elongated molecules in the smectic phase are arranged at equidistant planes to form a smectic layer. The plane is moved perpendicular to the normal layer, allowing for a different arrangement of molecules within the layer. The long axis of the molecule is parallel to that layer,
Normal or inclined. Two-dimensional short-range order or two-dimensional long-range order can exist in the smectic layer. The smectic variants are labeled according to the arrangement of the particles in the layer.

The study of miscibility between different liquid crystal variants allows discrimination between various smectic phases and between smectic, cholesteric and nematic phases.

The microscopy of liquid crystal
Crystals (microscopy of liquid crystals), Norman hartshorne,
Microscopy Publications, Ltd., Chicago, Illinois, US
A., 1974. Birefringence generally occurs in the mesophase state. Microscopic observation and evaluation methods are the first
The cholesteric mesophase (liquid crystal) system is described in Chapter 6, pages 79-90. A preferred method for determining the appearance of liquid crystals is by observing birefringence from a thin liquid crystal film or thin slice of material between glass slides under a polarizing microscope.

Focusing on the polymer lyotropic liquid crystals of the present invention, they are generally prepared by mixing the polymer with a sufficient amount of solvent within a critical concentration and temperature range.
The polymer liquid crystal phase flows under shear and is characterized by a viscosity that is significantly different from the viscosity of its isotropic liquid phase. In other words, for some polymers, as the concentration increases, the viscosity of the polymer / solvent mixture increases until it reaches a viscosity peak. Thereafter, the viscosity decreases dramatically. The presence of such a viscosity peak indicates the onset or presence of polymer lyotropic liquid crystal order. For this reason, liquid crystals are isotropic liquids,
A distinction can be made between polymer systems that are pure mixtures of solids, solids and liquids, and rigid isotropic polymer gels. Hard gels do not flow like liquid crystals under shear. Moreover, when observed with a polarizing microscope, liquid crystals exhibit birefringence that can be equated with, for example, planar lamellar birefringence, whereas isotropic solutions and hard gels both exhibit dark fields when observed under polarized light.

Liquid crystalline xanthan gum (polymer) has been reported to stabilize oil-in-water emulsions (Biological A
bstract 79: 12413, Food Research Institute, Norwich,
UK and M. Hennock et al., J. Food Sci., 49,1271 (198
Four)). However, no specific application example in food is disclosed.

Adding isotropic solutions of polysaccharides in polar solvents to fats produces unacceptable results. If the polysaccharide was soluble in the solvent,
It is not rough, but nevertheless the solvent does not mix well with fat. The solution is not expected to separate from the fat during storage or use. On the other hand, according to the liquid polysaccharide liquid crystal, a substantial amount of polysaccharide can be blended in fat. Such mixtures can replace fat in various edible fat-containing products without the disadvantages of non-liquid crystal technology, i.e. rough taste, separation or syneresis.

It is an object of the present invention to provide an edible composition containing a fat substitute that replaces all or part of the fat in a food product without significant adverse effects on cooking, taste or mouthfeel characteristics of the product obtained from this fat substitute. It is to be.

It is particularly desirable that the fat replacement composition be obtained from ingredients currently used and approved for use in food applications.

It is also an object of the present invention to provide a fiber additive to food that does not affect the mouthfeel and taste of the product.

It is also an object of the present invention to provide a fat substitute obtained with minimal processing and which is easily mixed with food.

It has now been discovered that the above objectives and other advantages can be achieved by using liquid crystals formed from polysaccharides and solvents instead of the fats resident in certain foods.

SUMMARY OF THE INVENTION The present invention provides that 0.5 to 100% of a fat or oil is: (a) about 5 to 99.5% fat; (b) (1) about 10 to about 90% solvent; and (2) about 500 to about 1,000,000. A stable polymeric liquid crystal consisting essentially of about 10 to about 90% of a polysaccharide having a molecular weight of about 0.5 to about 95%.

It has been found that a significant reduction in fat and caloric content of the fat-containing food product is obtained by using the polymeric liquid crystalline fat substitute of the present invention as part of the fat in the fat-containing food product. These advantages can be achieved while still retaining the desired taste, mouthfeel and cooking characteristics of both uncooked and various cooked foods.

While not necessarily limiting the scope of the invention, the polymer polysaccharide liquid crystals may be solid / liquid, solid / gas, liquid / gas or liquid / liquid for heterogeneous food systems such as solid fat in shortening (liquid / solid). At the interface and in the case of frosting, mousse, cake, yeast fermented baked goods (liquid / gas or solid / gas) it is believed to adsorb to the air bubbles. The liquid crystal lamella is formed in a continuous phase. These liquid crystal layers flow under shear and can act as lubricants between different components of the heterogeneous food system, such as solids and other substances, in the product. Moreover, they trap liquid, air or solid particles or droplets in their matrix,
Stabilizes their systems by preventing them from aggregating and further fusing (further described is "Effect of
Xanthan Gum upon th Rheology and Stability of oil /
water Emulsion "(Effect of xanthan gum on rheology and stability of oil / water emulsions), J. Food Sc
i., ibid, 1274).

The fat substitutes of the present invention can be used in a variety of culinary products, including but not limited to shortening, butter, margarine, frosting and icing, baked (or microwaved) flour, and dubase products. Fat substitutes can be used in combination with fats in shortening and baking, myurowaving, broiling, roasting, pan-flying, deep-flying, and other types of stove tops or other cooking fat products for open flame cooking. Care should be taken to select polysaccharides that do not burn at the temperatures exposed in the case of deep-flying and other high-temperature cooking operations.

Another advantage of the stable polymer liquid crystal fat substitutes of the present invention is that they can stabilize heterogeneous systems. For baked flour or dough based products, such as cakes, cookies, crackers, brownies, breads, muffins, biscuits, etc., good shapes in baked products are obtained with better crumb and dough or butter stability. The liquid crystals in the fat replacer system can now be at the interface of the foam, emulsion or dispersion. That is, they can be at the interface of a liquid / liquid system (emulsion), a solid / liquid system (dispersion) or a gas / liquid or gas / solid system (foam). Compared to a control product obtained with an equivalent weight of conventional cooking fat, the liquid crystal-containing cooking fat composition of the present invention has reduced edge shrinkage, and thus has a bulge portion of the product that resists collapse, especially in the central region of the product. Baked products with improved capabilities can be provided. For non-bulging dough products such as pie crust, the cooking fat composition containing liquid crystals can exhibit improved freeze-thaw stability, low shrinkage during baking and prevention of oil separation.

Polymer liquid crystals can be used to reduce the amount of fat in various foods that have an adsorbing surface for liquid crystals other than or in addition to solid fat. In such products,
Liquid fat (ie, oil) levels can be reduced with the use of the present fat substitutes. These include a variety of protein-containing food products that naturally and / or conventionally contain liquid fat. Such proteins include soy and other beans or oilseeds, peanuts, sesame seeds, sunflower seeds, Brazil nuts, hazelnuts, almonds, walnuts, pumpkin seeds, macadamia nuts and various such as found in filberts. There are various plant proteins. Processed foods derived from these protein sources include processed meats and textured proteins that are meat replicas or cheese substitutes and peanut butter and spreads.

Thus, the present invention provides for about 10 to about 75% fat substitute consisting essentially of about 90 to about 25% protein component and about 10 to about 75% oil and about 5 to about 75% edible polymer polysaccharide liquid crystals. Edible protein and oil-containing composition. It has been found that the amount of oil in these protein-containing products can be reduced by replacing a portion of the oil with the polysaccharide liquid crystals while still retaining good mouthfeel and taste characteristics. Liquid crystals impart fluidity and fluidity to the defatted protein particles.

Yet another advantage of the present invention is that polysaccharide liquid crystals that encapsulate or trap seasonings, colorants, nutrients, drugs, vitamins, preservatives, etc. that are soluble in solvents or can form liquid crystals with polysaccharides such as peppermint oil. Ability. These soluble substances can be evenly distributed throughout the composition of the present invention due to the ability of the liquid crystal to be finely distributed throughout the product. Moreover, since the above substances are sealed between the layers of the liquid crystal, they are storage stable.

DETAILED DESCRIPTION OF THE INVENTION As used herein, the term "lipid" includes both fats and synthetic fats.

As used herein, the term "fat" includes both solid fat (mp 20 ° C. or higher) and liquid fat (ie, oil) unless otherwise indicated. Fats and oils are commonly recognized as naturally occurring fatty acid toglycerides in plant and animal fats, but also include rearranged or randomized fats and transesterified fats.

The term "synthetic fat" as used herein relates to any synthetic triglyceride material and also fat substitutes such as polyol polyesters and polycarboxylic esters. These synthetic fats usually act as fat substitutes in food compositions.

The term "solid substance" as used herein relates to any solid food ingredient capable of adsorbing onto polymeric liquid crystals.
Solids include starch, modified starch, cellulose, modified cellulose, polydextrose, proteins, solid fats and sugars.

The term "polysaccharide" as used herein relates to substances composed of 10 or more glucose units in either α (starch) or β (cellulose) or other monosaccharides, such as mannose. These polysaccharides can be modified. Polysaccharides are described in detail below.

A stable polymer liquid crystal is a solvent, preferably a polar solvent such as water, and a polysaccharide (hereinafter "liquid crystal polymer") in which the liquid crystal state is substantially in one phase and at a suitable relative concentration level to be in the polymer liquid crystal state. Interchangeably). Various polysaccharides can be used, including extracellular gums and cellulosic derivatives. Liquid crystal polymers can have a wide range of molecular weights, typically from about 500 to about 1,000,000. An average molecular weight of about 750 to about 200,000 is preferred, with about 10
More preferably, from 00 to about 100,000. The molecular weight of the polysaccharide used here is the average molecular weight. In addition to molecular weight, viscosity can be used to characterize a polymer.

In addition, the liquid crystal polymer must be sufficiently soluble in a solvent that a liquid crystal state can be formed under the temperature conditions of the product in which it is made and, typically, under the conditions of use. Moreover, the liquid crystal polymer should be of a type that has the ability to flow under the application of shear. While not necessarily limiting the invention, preferred polymers are believed to form cholesteric liquid crystals.

The present invention relates to foods that are physically heterogeneous or homogeneous, as follows: I. Heterogeneous foods contain different components in different states or shapes, ie, liquids, gases and solids. Heterogeneous food systems have various possible interfaces between their different components: solid / liquid (S /
L), solid / gas (S / G), liquid / liquid (L / L), liquid /
Contains gas (L / G) or solid / solid (S / S). Examples of solids are solid fat, protein, sugar, flour, starch, modified starch or cellulose. Examples of liquids are oil, water,
Liquid fats and solutions. Examples of a gas are air, carbon dioxide or nitrogen. Various interfaces serve as adsorption sites for flowable polymer crystals or polymer polysaccharide liquid crystal / fat substitutes. The following are examples of food products containing these interfaces: Shortening-Physical Composition: Solid and Liquid Fats Interface Type: S / L Cake-Physical Composition of Butter: Solid Fat, Sugar and Flour; Liquid Water or Oil; and air Interface type: S / L and S / G Frosting, mousse, whipped cream-Physical composition: solid and liquid fat or oil and air Interface type: S / L, S / G and L / G Salad oil-physical composition: two immiscible liquids (oil and water) Interface type: L / L Margarine-physical composition: liquid and solid fat or oil and emulsifier and water Interface type: L / L and L / S II. Homogeneous foods consist of two types: (i) foods in which one component of the food exists in one physical form, for example as liquid oil or solid flour only, ie in a single phase; (ii) for example β-carotene Oil or aqueous solution of sugar or salt in one physical form or In food are many components exist.

The effect of polymer liquid crystals in homogeneous foods depends on the concentration, physical state and type of food.

Water Water can dilute a polysaccharide liquid crystal from its liquid crystal phase to an isotropic phase. For example, the onset of one phase liquid crystal Klucel E is about 47% Klucel in water (Conio et al., Mac)
romolecules, 16 (8), 1265 (1983)). The addition of water to the 48% Crusel E liquid crystal shifts its concentration to the two phase side of the liquid crystal and isotropic solution (39-47%). Increasing water leads to more isotropic phases (Cunio phase diagram
s, p. 1266). Therefore, only dark liquid crystals can be diluted within their liquid crystal phase boundaries.

Oil Liquid crystals must be mechanically dispersed in liquid oil using a microfluidizer, mixer, or the like. Such a system has the advantage that the water is dispersed in the oil via the liquid crystal, i.e. the water is not used as an emulsion to separate on standing.

Solid Ingredients Solids such as starch, flour, solid fat, protein, etc., mix with the polysaccharide liquid crystals to form an essentially uniform mix. Under a polarizing microscope, the samples of polysaccharide liquid crystals and modified starch appear uniform. In other cases, there is no apparent difference between the control (no liquid crystal) and the liquid crystal containing sample. Examples of such mixtures include solid fat and peat butter. Care must be taken in cases where care is taken that the solid does not compete with the polysaccharide for its water. An example of such behavior is that the liquid crystal breaks when the polysaccharide liquid crystal is thus added to the defatted peanut protein. In order to avoid such behavior and to stabilize the liquid crystal, the sugar, polyol or humectant is dissolved in the water in which the liquid crystal is formed. The polysaccharide liquid crystal is then added to the protein. The presence of molasses, honey or sugar in the system is an alternative solution to prevent such competition for water between the protein and the polysaccharide.

The addition of such polysaccharide liquid crystals can change the texture, rheology and functionality of those compounds.

Production of fat substitutes Fat substitutes are obtained by producing polymer liquid crystals from solvents and polymeric polysaccharides. The polymer liquid crystal may be formed separately and added to the food or it may be made in situ in cases of shortening and other systems where there is no competition for water in the liquid crystal. If there is competition for water, the liquid crystal can be made in situ after calculating the total amount of water required to fill all the components of the system.

1. Polymer polysaccharide liquid crystal The polymer polysaccharide liquid crystal component is composed of an edible solvent and an edible polysaccharide polymer. In general, the polysaccharides useful in the present invention are soluble in solvents and form a lyotropic mesophase characterized by molecular alignment (ie, form an anisotropic state in solution). Because the molecules are aligned, they flow with each other, so that the liquid crystal flows under the application of shear. Liquid crystals are easily aligned by surfaces, electromagnetic fields and mechanical stress or shear, and the degree of alignment affects their viscosity. It is known that the rheological behavior of a liquid crystal depends considerably on its properties and also on the texture of the mesophase.

One type of liquid crystal structure from which a number of applicable polysaccharides can be formed is known in the liquid crystal art as cholesteric liquid crystals.
However, the scope of the present invention is not necessarily limited to a liquid crystal that can be confirmed as belonging to the cholesteric category. Rather, it is meant that flowable polymer polysaccharide liquid crystals meeting the chemical and analytical requirements described herein are also included.

Generally, polysaccharides that form liquid crystals are characterized as having a rigid or semi-rigid backbone. See, for example, the aforementioned P. Weigel et al., Incorporated herein by reference, and F. Fried and P. Sixou, “Lyotropic M.
esophases of Hydroxypropylcellulose in Pure Acetic
Acid, in Water, and in Mixed Solvents "(pure acetic acid,
Mesophilic phase of hydroxypropylcellulose in water and mixed solvents), J. of Polymer Science & Polymer
Chemistry Edition, Vol. 22, 239-247 (John Wiley &
Sons, Inc., 1984). However, the type of polysaccharide polymer backbone does not necessarily limit the invention or exclude polymers with flexible backbones.

A. Polysaccharide Polymers Various polysaccharide polymers can be used. Polymer is about 500
It can have a molecular weight of up to about 1,000,000 or more; however, lower molecular weight polymers within the range of about 750 to about 500,000 are preferred, with molecular weights of about 1000 to about 60,000 being more preferred.

Polysaccharides useful in the present invention include polyglucose substances,
There are a variety of polysaccharides, including gums, hydrocolloids, cellulose and cellulose derivative polymers. Gums are substances derived from plants or microorganisms (extracellular polysaccharides), which are modified polysaccharides, provided that they have their own terminology in the art. Many of these and other suitable polysaccharides are described in Industrial Gums-Polysaccharides, incorporated herein by reference.
and Their Derivatives, industrial gums-polysaccharides and their derivatives, Roy L. Whistler, editor, Academic Press
(New York), 1959 and P. Weigel et al., "Liquid Crystalline States," which is incorporated herein by reference.
in Solutions of Cellulose and Cellulose Derivative
s "(liquid crystal state in solution of cellulose and cellulose derivative), Acta Polymerica, Vol. 35, No. 1, 1984, pp. 83
It is described in more detail at −88.

Useful polysaccharides include nonionic, anionic and cationic polysaccharides. Preferred nonionics are US
A, Hercules, Naples, Illinois
and the hydroxypropylcellulose polymer known as xantham gum, available from Kelco of San Diego, CA. Some preferred anionic polymers are sodium alginate (CA, commercially available from Kelco, San Diego) and sodium carboxymethylcellulose polymer commercially available from Hercules. Some preferred cationic polymers are Washington a Purotan Corporation Redmond (Protan, Inc.) Manufactured Chitosan (Chitosan ^TM) and chitin (Chitin ^TM). These cationic substances have not yet been approved for food use.

B. Solvents Useful solvents for the polysaccharide liquid crystals of the present invention include any human-acceptable solvents that can dissolve the polysaccharide. Preferably, the solvent is a polar solvent. Suitable solvents include: water; low molecular weight carboxylic acids such as acetic acid, propionic acid, butyric acid; medium and long chain saturated and unsaturated carboxylic acids such as linoleic acid, decanoic acid, oleic acid;
For example, ethanol, propyl alcohol, isopropyl alcohol, hexanol; polyols such as propylene glycol and glycerin; perfume oils and mixtures thereof. Water and water mixtures of these solvents are preferred.

Perfume oils such as peppermint oil, orange oil, citrus oil, winter green oil can be used. Perfume oils are usually mixed in a solvent such as ethanol to dilute the flavor.
Perfume oils useful herein may be derived from natural sources or may be synthetic. Perfume oils are usually mixtures of ketones, alcohols, fatty acids, esters and terpenes. The term "balm" is generally recognized in the art as a liquid that is usually insoluble in water from plant sources, ie leaves, bark or fruit or plant bark.

Further, the solvents utilized to form the polysaccharide liquid crystals are salts such as sodium chloride and potassium chloride; non-polymeric sugars such as mono-, di- and oligosaccharides such as honey, sucrose and fructose; Other soluble additives, including vitamins, minerals, drugs, preservatives, or other ingredients, can optionally be present in amounts that are safe for human consumption. It is often desirable to incorporate lower molecular weight sugars, polydextrose and polyols such as glycerin and propylene glycol in cholesteric liquid crystal solvents to reduce water activity, thus increasing the shelf life of the polymer liquid crystal containing composition. Suitable additives include sucrose, fructose, glucose, lactose, maltose, maltulin, maltulin, dextrin, polydextrose and mixtures thereof in liquid or solid form. The levels of salts and sugars that can be added are within the skill of those in the art. Excess salt or sugar can interfere with the solvent's ability to dissolve the polymeric polysaccharide to form liquid crystals.

The table below shows approximately one phase cholesteric liquid crystal concentrations for exemplary combinations of polysaccharides and solvents. These ranges are exemplary and can be varied according to various factors as disclosed herein.

An almost single phase liquid is the onset of birefringence under a polarizing microscope. It can be the beginning of two phases (two phases), a liquid crystal and an isotropic phase. Werbowyj & Gray 41
The onset of one phase was reported in%. Conio found the onset of two phases at 39-47% and one phase at 49-70%.
Birefringence starts at 41% for Crusel E.

C. Lipid component The lipid component of the low calorie fat substitute of the present invention is fat,
Oils, solid fats, synthetic fats or fat-like substances. The lipid component is added to the polysaccharide polymer and the solvent, and then mixed until a homogeneous mixture is obtained and a liquid crystal is formed, or it can be added to the liquid crystal composition.

The term "solid lipid" is broadly defined as the storage temperature, i.e. any temperature below about 0C, more preferably below about 5C for refrigerated foodstuffs and preferably about 40C for storage-stored goods. The following, more preferably, include all edible fats, oils and synthetic fats or fat-like substances which are solid below 50 ° C., such as triglycerides, diglycerides, polyol polyesters and polycarboxylic esters. Solid fats also include fats or fat-like substances that are more plastic.
What is meant by "plastic" is a semi-solid fat that is spreadable, such as shortening or margarine.

Usually, although not exclusively, fats are liquefiable, that is, they are liquid on heating above the intended storage temperature. The fats used, which are solid at room temperature, liquefy at the temperatures encountered in the cooking operation. Most cooking systems that utilize heated fats or oils operate at temperatures from about 200 to about 500 ° F (about 93 to about 233 ° C). For example, the gridling operation is about 275
A temperature of about 400 ° F. (about 128 ° C. to about 187 ° C.) is used.
For some operations like deep fat flying, about 40
Temperatures as high as 0 ° F (about 187 ° C) or higher are commonly used.
Polysaccharides incorporated in non-burning or non-burning liquid crystals should be used when high cooking temperatures such as those used during deep frying are applied.

There are three solid fats that can be used in the compositions of the present invention.
There are triglycerides having C ₁₂ -C ₂₄ fatty acid moieties. These substances may be of vegetable or animal origin or edible synthetic fats or oils. For example, animal fats such as lard, animal oil, oleo oil, oleostock, oleostearin and the like which are solid at room temperature can be used. Moreover, liquid oils, such as unsaturated vegetable oils, may be subjected to conventional cooling and subsequent partial cooling of the unsaturated double bonds of the fatty acid components of the oil, in order to form a hard lattice-like crystal structure which hinders the fluidity of the liquid oil. It can be converted to a plastic fat by crystallization techniques or by a suitable mixture with sufficient triglycerides that are solid at room temperature.

One or two of the hydroxyl groups of glycerin were esterified with acetic acid, propionic acid, butyric acid or caproic acid and the remaining hydroxyl groups of glycerin were esterified with higher molecular weight fatty acids having 12 to 24 carbon atoms. So-called low molecular weight synthetic fats, which are certain tri- or diglycerides, are also suitable for use herein as fat components.

Other common types of fats are: cocoa butter and shea (sh
cocoa butter substitutes such as ea) and illipe butter; milk fats such as butter fat;
There are marine oils that can be converted into plastic or solid fats, such as en), sardines, sardines, whales and herring oils.

Many types of low calorie fats, fat-like substances or mixtures thereof are suitable for use as part or all of the composition.
Examples of such substances are: fatty alcohol esters of polycarboxylic acids (US Pat. No. 4,508,746 to Hamm, 1985).
Fatty polyether of polyglycerol (Hunter et al., U.S. Pat. No. 3,932,532, 1976) (for foodstuffs disclosed in West German Patent No. 207,070 issued Feb. 15, 1984); having a neopentyl moiety Ethers and ether-esters (Minich U.S. Pat. No. 2,962,419 issued Nov. 29, 1960); fatty alcohol diesters of dicarboxylic acids such as malonic acid and succinic acid (Fulcher
U.S. Pat. No. 4,582,927, 1986); triglyceride esters of alpha-branched alkyl carboxylic acids (Whyte U.S. Pat. No. 3,579,548, 1971); diacid fatty acid diglycerides, diesters (Feuge et al. 2,87
No. 4,175); polyorganosiloxanes (Frye European Patent Application No. 205,273); and α-acylated glycerides (Vol.
No. 4,582,715 to penheim). Medium chain triglycerides, highly esterified polyglycerol esters, acetin fats, plant sterol esters, N-oils, polyoxyethylene esters, hajoba esters, mono / diglycerides of fatty acids are also suitable as fat substitutes in the present invention.

Synthetic solid fats specially prepared to have a caloric lowering effect compared to conventional fats can also be used. Among these, low calorie fats containing at least about 15% by weight of triglycerides selected from the group consisting of MML, MLM, LLM, LML triglycerides and mixtures thereof are particularly preferred; where M = C ₆ -C ₁₀ saturated fatty acids And L = C ₁₇ -C ₂₆ saturated fatty acids and fatty acids selected from the group consisting of mixtures thereof.
Following fatty acid composition: (a) C ₆ -C ₁₀ saturated fatty acids from about 15 to about 70
_{%; (B) C 17 -C} 26 saturated fatty acids from about 10 to about 70%; (c) C
About 10% or less of fatty acids selected from the group consisting of _{12: 0} , C14 _{: 0} and mixtures thereof; (d) _{C18: 1} , _{C18: 2} , _{C18: 3}
And fatty acids selected from the group consisting of
20% or less; (e) Fats with 4% or less of C _{18: 2} fatty acids are preferred.

A particularly preferred fat-like substance to which polymer liquid crystals can be adsorbed is solid sucrose polyester. Solid sucrose polyesters and their manufacturing process
Jandacek U.S. Patent No.
U.S. Pat. No. 3,600,186 issued Aug. 17, 1971 to Rizzi issued Jun. 15, 1976.
U.S. Pat.No. 3,963,699, Volpenheim U.S. Pat.No. 4,518,772 issued May 21, 1985 and Volpenheim U.S. Pat.
No. 360.

Sucrose polyesters having 3 or fewer fatty acid ester groups are digested and the digestion products are absorbed substantially from the intestinal tract like conventional triglyceride fats. However, 4
The sucrose fatty acid ester compounds having the above fatty acid ester groups are substantially indigestible and therefore non-absorbable in the human body. Solid sucrose polyester can be used as an adsorption surface in low calorie fat compositions in the presence or absence of conventional solid fat or other liquid crystal adsorption media. It is not necessary that all of the hydroxyl groups of sucrose be esterified with a fatty acid, provided that the sucrose preferably has no more than 3 non-esterified hydroxyl groups, more preferably no more than 2 non-esterified hydroxyl groups. Most preferably, substantially all of the hydroxyl groups of sucrose are esterified with a fatty acid, ie, the compound is substantially completely esterified. Preferably at least about 85%, most preferably at least about 95% of the sucrose fatty acid polyester comprises octaester, heptaester,
It is selected from the group consisting of hexaesters and mixtures thereof. Preferably, no more than about 35% of the polyester is a hexaester or heptaester, and at least about 60% of the polyester is an octaester. Most preferably, at least about 70% of the polyester is an octaester.

The fatty acids esterified to the sucrose molecule may be the same or a mixture. The fatty acid groups esterified to the sucrose molecule have from about 8 to about 22 carbon atoms, preferably about
It must have from 14 to about 18 carbon atoms. Fatty acids may be naturally occurring or synthetic fatty acids; they may be saturated or unsaturated, including positional and geometric isomers. Preferably at least about 80%, most preferably at least about 90%, of the fatty acids are selected from the group consisting of a mixture of palmitic, stearic, oleic, linoleic and behenic acids.

In the absence of other solid fats or solid objects in the food, the sucrose polyester used must have a solid component in which the polymer liquid crystals adsorb. Preferred sucrose polyesters are pseudoplastic at 100 ° F (37.8 ° C).

Solid fat compositions optionally contain a liquid fat, ie, an oil; however, it is preferred that the composition maintain its inherently solid or plastic character. Furthermore,
Preferably, the oil is well dispersed throughout the composition so that it does not easily separate from the fat and form a separating layer.

Preparation of Liquid Crystals The formation of liquid crystal states and the concentration at which such liquid crystal states occur depends on various factors, including the specific type of polysaccharide and solvent, the temperature and solubility of the polysaccharide in the solvent, and the concentration of the polysaccharide. Characteristics of polysaccharides that affect the concentration levels that cholesteric liquid crystals can form include the degree of substitution, type and molecular weight. The liquid crystals of the present invention can be prepared by mixing the polysaccharide and the solvent together in an appropriate ratio.
The formation of the cholesteric liquid crystal state is accelerated by mechanical stirring, but mechanical stirring is preferable to promote the formation of the liquid crystal composition. Mixing can be performed either by hand (ie, using hand household items) or by mechanical equipment useful in home, institutional or industrial food production. One type of mixer that has proven suitable is the dumixer; these types of mixers are often referred to as kneaders. Other applicable mixing devices include a planetary mixer and a Hobart mixer. Extruders and other mixers that perform shear mixing can also be used.

Usually, liquid crystals are formed at room or ambient temperature. The processing temperature depends somewhat on the nature of the solvent. However, 10-50 ° C
A range of processing temperatures is used. For hydroxypropylcellulose, this temperature range is 25-45 ° C.

The onset of liquid crystal formation is characterized by a decrease in mixture viscosity. As the concentration of polymer increases, the composition becomes essentially 1
A phase liquid crystal composition is finally formed. At higher concentrations, a solid phase is formed. At high concentrations and high temperatures,
In addition, phases such as gels and / or solid phases can be formed in addition to or without the liquid crystal base. However, it is a single phase liquid crystal desired for the purposes of the present invention, and the amounts and percentages of liquid crystal used herein relate to the single phase liquid crystal component of any composition.

Separation of the liquid crystal phase from excess liquid (solvent or solution) or solid can be performed by ultracentrifugation. Ultracentrifugation should be performed using sufficiently high centrifugal force (preferably in the range of about 20,000 to about 60,000 rpm) to induce the formation of a phase boundary that is observable over time (see Conio et al.). Under these conditions good separation of the isotropic and anisotropic phases is obtained. The volume of each phase is determined by the centrifuge tube calibration and the volume fraction of the isotropic phase thus calculated.

Identification of Liquid Crystal A person skilled in the field of fluid lyotropic polymer liquid crystal can identify a cholesteric liquid crystal based on a known identification technique.

As described in detail above, liquid crystal formation for any particular polymer and solvent combination is readily identified using one or more of several identification techniques. The onset of liquid crystal formation and the appearance of a substantially one-phase liquid crystal state for a particular polymer and solvent system can be attributed to (1) visual observation with the naked eye; (2) birefringent optical activity observed with an optical microscope; and / or (3) Measurement of polymer / solvent system NMR spectrum; (4)
Measurement of apparent viscosity properties (described in more detail below); and (5) can be identified by the presence of a characteristic "texture" pattern observable under a polarizing microscope.

A general description of the liquid crystal structure must include the physical structure on a molecular scale characterized by the supramolecular arrangement of the position and orientational order of neighboring molecules and the assembly of molecules or parts of molecules. Supramolecular structures, often called morphology in polymer science and exclusively in the case of liquid crystal phases, have also been characterized with respect to the position and orientational order of the assembly. The molecular structure and texture of the mesophase determines the physical and technical properties of this phase. The texture observed is directly related to the molecular structure of the material. It is even possible to determine the molecular structure of the liquid crystal deformation from the observation of the texture.

The texture of the liquid crystal phase determines to a large extent the optical properties of these materials. The wide range of applicable textures of these systems depends on the ease of change, and thus changes in optical properties can be caused by mechanical, thermal, electrical and magnetic forces. The macroscopic orientation of the molecules in the sample determines the texture. In the case of so-called homeotropic texture, the particles are aligned with their major axis parallel to the normal membrane throughout the macroscopic sample, while in so-called uniform texture the major axis is oriented parallel to the membrane surface. The texture of the liquid crystal phase is most conveniently examined with a polarizing microscope.

The microscopy of liquid crystal
Crystals (microscopy of liquid crystals), Norman Hartshorn, L
ondon, England and Chicago, Illinois, USA, 1974. In this reference book, Chapters 1-20
The page describes birefringence occurring in the mesophase state and methods for microscopic observation and evaluation.
The cholesteric mesophase system is described on page, both sets of cited materials being incorporated herein by reference. The phenomenon of birefringence is a preferred method for determining the appearance of liquid crystals for polysaccharides.

The different textures encountered in the liquid crystal phase are described in detail. The following section relates to a description of the optical properties of the texture observed for thin films or thin slices of material between glass slides under a polarizing microscope. The orientational order that determines the texture is also described.

I. In a thin film sample of a nematic liquid crystal material, a dark soft filament is observed under an optical microscope. These are due to the specificity as well as the molecular sequence. The term "black filament" is used for this texture. The characteristic texture of the nematic phase is "schlieren texture" due to the non-uniform orientation of the material particles
It is. Also observe the dark brush starting from the point defect. In a homeotropic texture, the field of view under a polarizing microscope is ideally black. The optical axis, and thus the long axis, of the molecule is oriented perpendicular to the plane of the film. The optic axis of the molecule is oriented parallel to the plane of the film when the sample exhibits a uniform texture. A large uniform birefringent region is observed under a microscope. Nematic marble-like textures consist essentially of a number of nearly uniform regions with different orientations of the optical axis.

II. The most characteristic texture of the cholesteric phase is the "planar" texture, also called the "Grandjean" texture. It is characterized by the presence of a cholesteric single crystal whose helical axis is perpendicular to the plane of the film. The pitch of the helical structure, which determines the optical properties of the phase, can be affected by temperature, additives or external forces.

Just below the clearing point, observe the texture with the helical axis parallel to the plane of the cholesteric membrane. The pitch of the helix can be observed directly, but it must be large enough to be analyzed. This texture is a “fingerprint”
Also called texture. The denser the sample, the “focal cone” texture is usually obtained. The feature of this texture is the appearance of an array of fine dark lines. The line forms an ellipse and hyperbola or a part of an ellipse and hyperbola. The unique pattern is due to the presence of lamella structures that can be deformed so that the distance between lamella surfaces is constant. In the case of the cholesteric phase, the lamellar structure is due to the helical structure; therefore it is a supramolecular structure.

III. Certain smectic (A and C) variants also exhibit focal cone texture. The lamellar structure is due to the smectic layer, so it is a molecular structure. Focal cone textures can differ in their appearance. Identify sector, torn sector and polygon textures. Focal conical texture is not expected in one smectic (B) variant, since the layer cannot be deformed. Smectic (C) variants can exhibit a schlieren texture because the amount of tilt of the long axis of the molecule is fixed at a fixed temperature, while the tilt direction still changes.

Smectic (B) and still other variants can exhibit a "mosaic" texture when uniform regions with irregular boundaries are observed under a polarizing microscope. The optical axes of all particles within one region are parallel; different regions have different orientations. Homeotropic and uniform textures are also observed in the smectic phase. The optical pattern corresponds to the case described above.

Rainbow colors are also often observed with the naked eye during the cholesteric phase.
Cholesteric phases are characterized by the fact that the direction of the long axis of the molecule changes continuously in the sample. This causes a twist about an axis perpendicular to the long axis of the molecule. When the pitch of the helical structure matches the wavelength of visible light, selective reflection of monochromatic light can be observed. This effect produces an iridescent color often observed in the cholesteric phase.

Cholesteric polymer liquid crystals are also characterized by unique viscosity properties as a function of concentration. The polymer / solvent mixture forms an isotropic solution at low polymer concentrations. As the polymer concentration increases, the viscosity of the solution first increases until it reaches a maximum viscosity peak; then the viscosity further decreases dramatically as the polymer concentration increases. It is understood by those skilled in the art that the maximum viscosity peak indicates the presence of a polymer lyotropic liquid crystal order. On the other hand, polymer isotropic gels, polymer isotropic solutions are characterized by a high or stable viscosity when the polymer concentration is increased. Simple mixtures of solid polymer and solvent do not have this viscosity property. The change in viscosity depends on the molecular arrangement in the liquid crystal.

Preparation of Stable Polymer Liquid Crystal Fat Replacement Preferably, stable polymer liquid crystals are prepared and then added to the fat component. Polymer liquid crystals are mixed into lipids by mixing. Any conventional mixing technique can be used, including extrusion. The liquid crystal and lipid are mixed until the combination appears as a homogeneous solution.

An alternative method of making liquid crystals is to mix the polysaccharide and lipid and then add the solvent. This forms a stable polymer liquid crystal in the lipid. The same type of stirring and shear mixing as in the case of forming a polymer liquid crystal is required.

Addition of Stable Polymer Liquid Crystals to Foods Stable polymer liquid crystals can be used in foods instead of lipids present in foods. It may be replaced on a one-to-one basis or used to dilute fats or oils already present in the food. 0.5-95% of the fat component can be replaced by stable polymer liquid crystals.

If the stable polymer liquid crystals contain water, some adjustments to the formulation or formulation may be required. The formulation can be adjusted without undue experimentation.

The manufacture of some food products is described in further detail below.

The polysaccharide liquid crystals of the present invention can be incorporated into any food that contains a solid substance and is also a fat-containing composition as a partial substitute for a solid or liquid fat component. The liquid crystals should be mixed with the solid components of the composition. It is preferable to produce the liquid crystal first and then mix it with the solid to most effectively distribute the polymer polysaccharide liquid crystal finely into the solid.

Starch can also function as a solid to which the fat substitute adsorbs. Starch is mainly composed of glucose and is derived from cereals. Common starches include starches from potatoes, wheat, corn, rice, maize, barley, rye and tapioca. Starch is composed of both amylose and amylopectin. Both types of starch work here. Oxidized, bleached or otherwise modified starches, including pregelled starches, can also be used herein. Proteins can also function as solids.

Shortening Composition Preferred solids or plastic fats for use in the shortening composition include hydrogenated and non-hydrogenated animal or vegetable oils. Shortenings usually contain about 1 to about 15% hard stock. Hard stock is a triglyceride of a long chain saturated fatty acid with an iodine value of 15 or less. Tristearin, tripalmitan and triglycerides of palmitin and stearic acid are preferred hardstocks for shortening. Other fatty acids can also be present, and usually the hard stock will be composed of fatty acids having 12 to 22 carbon atoms. Triglyceride hardstock is about 75 to about 10
Consisting of 0% by weight beta-prone triglycerides and 0 to about 25% by weight of non-beta-prone triglycerides. Preferably, the triglyceride hardstocks are all beta-prone triglycerides.

Suitable normally solid triglycerides having a strong beta-forming tendency include, for example, substantially fully hydrogenated triglycerides from soybean oil, hazelnut oil, lard, linseed oil, olive oil, peanut oil and sunflower seed oil. Substantially fully hydrogenated soybean oil, such as soybean oil hydrogenated to an iodine value of about 10 or less, is a suitable beta-prone triglyceride component.

Preferred shortening products of the present invention contain little or substantially no solvent that is incorporated into the liquid crystal. Preferably, the solvent is present in the fatty product in no more than 10%, more preferably no more than 1%, based on the total weight of the solvent incorporated in the cholesteric liquid crystal form, and most preferably the solvent is substantially totally free (here about 0.5%). %). Although the presence of excess solvent is not preferred for fat products,
The presence of the solvent means that the liquid crystal is contained in the product to the extent that the phase stability is maintained.

The shortening composition increases the viscosity and fatty acid content due to the formation of oxidized and polymerized components, the formation of polymerized fats,
Stabilizers can also be included to protect against oxidative degradation at high temperatures, such as increased refractive index, increased tocopherol destruction and increased tendency to foam. Silicone oils, especially methyl and ethyl silicones, are useful for this purpose. Suitable viscosities for silicones are from about 50 to about 1,000,000 at 25 ° C, preferably
It is in the range of ~ 1000 centistokes. 0 by weight
Silicones at 10 ppm and 1-5 ppm by weight levels are preferred. Appropriate measures must be used to ensure a substantially uniform distribution of small amounts of silicone throughout the shortening composition. Preferably, the silicone is added to the starting material after completion of the purification, bleaching and optional deodorization processes. Other antioxidants include butylhydroxyanisole and butylhydroxytoluene.

A variety of other additives that are edible and aesthetically pleasing and have no detrimental effect on the melting and crystallization properties of the shortening can be used in the shortening of the present invention. The type of additive used should be consistent with the ultimate end use.

Margarine / Butter Polysaccharide crystals are effective fat substitutes for use in emulsified fat spreads, such as solid or semi-solid margarine and butter. They are particularly useful in making low calorie margarine or butter compositions. In addition, due to the ability of liquid crystals to adsorb on solid fats and interfaces in margarine and butter and the fact that the liquid crystals form lamellae in a continuous phase that can flow under the application of shear, the crystalline network stabilized with margarine Complex processing steps (eg, heating, cooling, gel micronization, etc.) that are commonly used to cause the above can be omitted. Polysaccharides are evenly distributed in fat in their liquid crystalline form at a fine level. Thus, the absence of macroscopic clumps and particles reduces and spreads any inherent polysaccharide muddy and grainy taste. Liquid crystals can be added to margarine and butter by simply mixing such liquid crystals with margarine or butter, but preferably unliquefied. Such margarine and butter compositions contain from about 0.5 to about 80%, more preferably from about 1 to about 60% polysaccharide liquid crystals.

Any commercially available margarine or shortening can be used with the polysaccharide liquid crystal. Preferably, a non-diet formulation, i.e., free of other added fat replacers, is utilized.

Typically, conventional margarines consist of up to about 20% aqueous phase and about 75% to about 90%, preferably at least about 80% fatty phase. Spread or diet products 50-80%
Fat phase and 20-50% water.

The aqueous phase usually contains milk or milk fat. The milk component is whole milk,
It can be obtained from low-fat milk (about 2% butter fat), skim milk or non-fat dry milk solids. The amount of milk and / or milk solids (relative to weight percent solids) is usually in the range of about 0.5 to about 5%, more typically about 1 to about 3% by weight of the emulsified spread. Water, typically in the form of distilled or deionized water, is included as part of the aqueous phase, especially when milk solids are used. In the case of non-browning spreads, milk solids or the reducing sugars therein are excluded.

Other ingredients contained in the aqueous phase are seasonings such as salts and other water soluble flavors. Usually the salt is present in an amount of about 0.5 to about 3.5% by weight of the emulsified spread, more typically about 1 to about 2.
It is contained in an amount of 5% by weight. The amount of other water-soluble flavors will depend on the particular flavor characteristics desired.

Another important component of the aqueous phase is a preservative such as citric acid, potassium sorbate and sodium benzoate. Preservatives are added in an amount effective to prevent oxidation, bacterial and mold growth.

Margarine fats are primarily long chain fatty acids (eg, palmitin, stearin, olein and / or linol residues)
It is usually obtained from a triglyceride having These long chain fatty acid triglycerides can be transesterified to obtain margarine fats with different melting properties. More typically, long chain fatty acid triglycerides are hydrogenated (hardened) oils. Bailey's Industrial Oil and Fat Prod
See ucts, page 339.

Improved margarine fatty acids (also useful in other emulsified spreads) are disclosed in Lomneth et al., US Pat. No. 4,388,339 (1983).

Methods for making and processing margarine are well known in the art, and one method is also disclosed in US Pat. No. 4,388,339.

Other components can also be present in the oil phase. One particularly important component is an emulsifier. Emulsifiers that can be used include mono- and diglycerides (water-in-oil stabilizers and baking agents), lecithin (oil-in-water stabilizers and anti-stick and anti-scattering agents) and polyoxyethylene sorbitan monoesters such as Tween 60 and Tween 80 (Oil-in-water stabilizer). Other conventional emulsifiers can also be used. The emulsifier is about 0.
It is added in an amount from 01 to about 10% by weight, preferably from about 0.1 to about 0.5% by weight. Coloring agents such as β-carotene and oil-soluble flavors can also be present in the oily phase. The amount of colorant and flavor depends on the colorant and flavor properties desired and is within the skill of the art.

The polysaccharide liquid crystal is added into the margarine, fat or other emulsified fat spread by mixing.

Protein-Based Polysaccharide Liquid Crystal Adsorbed Surface Products Polymeric liquid crystals can be used to reduce the amount of fat in various food products that have a solid adsorbed surface in addition to or in addition to solid fat. In such products, the level of liquid fat or oil can be reduced by using the present fat substitute. These include various protein-containing food products that contain liquid fats naturally and / or conventionally. Such proteins include peanuts, sesame seeds, sunflower seeds, Brazil nuts, hazelnuts, almonds,
There are various plant proteins such as found in walnuts, pumpkin seeds, macadamia nuts and filberts. Other vegetable protein sources include soy, sunflower and other legumes and beans.

Thus, the present invention further relates to about 10 to about 90% oil,
An edible protein and oil containing composition comprising about 10% protein component and about 2 to about 75% edible polysaccharide liquid crystals.
It has been found that the amount of oil in these protein-containing products can be reduced by replacing some of the oil with polysaccharide liquid crystals while still retaining good mouthfeel and taste characteristics.

Polysaccharide liquid crystals can be incorporated into products by mixing them with protein components. The fat (solid or liquid) may be present during the compounding of the liquid crystal or added later.

The fat substitutes of the present invention can be used alone or in various edible fat-containing products during the manufacture of baked goods or baking mixes such as cakes, brownies, muffins, cookies, bar cookies, wafers, biscuits, pastries, pies and pie crusts. Can be added. Cookies include, for example, storage-stable dual texture cookies described in Hong & Brabbs US Pat. No. 4,455,333. The baked goods can contain fruit, cream or other fillings. Other baked product applications include rolls, crackers, pretzels, pancakes, waffles, ice cream cones and cups, yeast inflated baked products, pizza rinds and baked flour snack foods.

Many other uses for this liquid crystal include sweets and confectionery,
Examples include the production of chocolate, chocolate confectionery, frosting and icing, whipped toppings (frozen or aerosol) and cream fillings, ice cream fruit fillings and other fillings. The concentration of the liquid crystals will vary depending on the particular product, except that the product or the total weight of the product components to which they are added is usually about 0.1 to 60%.
%. Liquid crystal-containing fatty substances are useful in various dips and sauces (eg, tantalum sauce and barbecue sauce). Moreover, liquid crystals can be used as a substitute for fatty substances in cooking sprays and egg replacers. Liquid crystals stabilize or thicken these products, thus reducing calories.

The fat substitutes of the present invention are also useful in combination with certain types of food and beverage ingredients. For example, an excess calorie lowering effect is achieved when such fatty substances are used with non-caloric or low caloric sweeteners. Examples of sweeteners are aspartame, saccharin, acesulfame, aratan, thaumatin, dihydrochalcone, cyclamate,
Stevioside, synthetic alkoxyaromatics such as darcin and P-4000, suosan, miraculin, monelin, cyclohexylsulfamates, substituted imidazolines, N
Substituted sulfamic acids, oximes, acesulfame-
K, rebaudioside-A and peptides.

Various product examples of the present invention are illustrated below. These examples are not meant to limit or otherwise limit the scope of the invention. Rather, the scope of the invention is ascertained according to the claims that follow the examples.

Examples prepared Ingredient Quantity of I crystal (wt%) Klucel E 42 Water 58 The liquid crystal mixture is uniform, and the birefringence of under polarized light microscope, until the viscosity changes in fluidizable mixture, to mix the ingredients together Is formed.

Example II prepared Ingredient Quantity of liquid (wt%) Xanthan 2 Kurusen E 30 Water 68 The liquid crystal mixture is uniform, viscosity until it turns flowable mixture formed by mixing the components together.

Example III To shortening and mix to manufacturing components of the fat substitute is uniform blend of the liquid crystal (wt%) Crisco Shortening 66 cases LCD 34 cases of I I obtained. This shortening is then used in baking.

 A fat replacer is likewise made from the liquid crystal of Example II.

Example IV Making white cakecomponent Amount (weight g) Fat substitute 98 Sugar 267 Flour 214 Salt 6 Baking powder 13.3 Whole milk 261 Egg white 120 Vanilla 5 Use the following fat substitute. Crisco (Crisco)
) Mixed at 34% level during shortening.

Liquid Crystal Component Amount Sample A Xanthan 2 Crusel E 30 Water 68 Sample B Crusel E 42 Water 58 Sample C Biscarin 328 10 Crusel E 10 Water 80 Viscarin is carrageenan from Philadelphia, Marine Colloids, FMC .

The three cakes are made using fat substitutes instead of chrisco shortenings. The cake is made by blending flour, sugar, salt and baking powder at a slow speed for 30 seconds. Add 180 g of fat and milk and mix the mixture at medium speed for 2 minutes. Add egg whites, remaining milk and vanilla and mix the mixture at medium speed for 2 minutes. Butter the butter in a 8 inch cake pan (435 g) at 350 ° F. for about 35-40 seconds. Allow the cake to cool for 10 minutes, measure the height and remove the cake from the bread.

Example V preservative content producing components of fat substitute (weight%) Klucel E 15 glycerine 6 water 9 shortening 70 fibers added to the glycerine and water under high shear. When liquid crystals are formed, shortening is added and mixed until uniform. This shortening replacement is stable against bacterial growth.

Similar results are obtained when citric acid and potassium sorbitanate are used in place of glycerin.

Example VI fat substitution manufacturing Ingredient Quantity of peanut butter (wt%) liquid crystal 25 polydextrose (Pfizer) 20 sodium chloride 5 honey 65 xanthan 10 peanut solids 50 peanut oil 25 The liquid crystal is formed by high shear mixing of the components. This material is then added to peanut solids and peanut oil to obtain peanut butter. Peanut solids are ground whole fat peanuts. When using low fat peanut solids, the fat content must be adjusted to make the product even smoother.

Example VI Sugar Cookie Production Component Weight (g) Fat Substitute 196 Sugar 300 Egg 96 Vanilla 4 Flour 275 Salt 2.5 Weight Sour 4 Use the following fat substitute. The liquid crystals were mixed at a level of 34% during the Chrisco shortening.

Cookies are made using fat substitutes instead of chrisco shortening. The cookies are manufactured as follows:-Sunbeam Mixmaste
In r), cream the fat replacer and sugar over 1-1 / 2 minutes with frequent scraping at speed # 7.

-Add eggs and vanilla, then at speed # 7, add 1-
Mix continuously for 1/2 minute.

-Add the sieved flour, salt and 1/3 of heavy sodium chloride all at once and blend each weight manually.

-Using a size 70 food scoop, drop 12 cookies and spread evenly on the sheet.

Bake for 10-1 / 2 minutes in an oven setting of -375 ° F (about 190 ° C) (high bottom, medium top heat).

-Remove the sheet from the oven after baking and cool it for exactly 1 minute before removing the cookies (this is particularly important since cookies continue to be baked after removal from the oven when placed on the cookie sheet).

-After cooling, evaluate the cookie diameter, thickness, flavor and food quality: H was found to be very much like the control in the panel sample (both at 8.2 out of 10).

Example VII Amount of ingredients (weight in g) of rolled biscuit fat substitute 65 flour 220 baking powder 13.3 salt 5 whole milk 160 Use the following fat substitute. Each liquid crystal was mixed at a 34% level during Chrisco shortening.

Biscuits are produced using fat substitutes instead of chrisco shortenings. The biscuits are prepared as follows:-Dissolve the fat in a flour, baking powder and salt mixture sieved in a pastry blender until it looks like coarse corn meal.

Take 1 cup of dry mixture into a small bowl and blend with milk well to keep dough together.

 -Mix the rest of the dry mixture with the dough.

 -Transfer to lightly ground board.

 -Lightly knead about 4 times.

-Spread the dough to 1/2 inch (about 1.3 cm) thick and cut with a flour cutter.

-Place on a cookie sheet and place at 425 ° F (about 218 ° C)
Bake for ~ 10-1 / 2 minutes.

 Color, texture and food quality were subjectively judged.

Using color texture food quality control 8.3 7.7 8.2 Sample A 7.8 5.5 5.7 Sample B 8.3 5.5 6 Example VIII furo manufacturing components of Sting (weight g) fat substitute 73 refined sugar 440 Whole milk 90 Vanilla 5 The following fat substitute. Each liquid crystal was mixed at a level of 34% during Crisco or Sweetex shortening.

The two frostings are made using a fat substitute instead of shortening. Frosting is powdered sugar,
It is made by mixing the fat replacer, vanilla and milk over 2 minutes with frequent scraping at medium speed. Then put the frosting in an airtight container and in the refrigerator
Store for 24 hours. The frosting has a taste equivalent to that obtained by shortening.

Continuation of the front page (56) References JP-A-57-105148 (JP, A) JP-A-57-107234 (JP, A) JP-A-3-297345 (JP, A) JP-A-2-68137 (JP) U.S. Pat. No. 4,981,709 (US, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23D 9/00 A21D 2/16 A23L 1/05 WPI (DIALOG)

Claims (16)

(57) [Claims] (1) 0.5-99.5% of a lipid selected from the group consisting of fats, oils, synthetic fats and mixtures thereof; (b) (1) 10-90% of a solvent; and (2) 500-1,000,000 10. A fat substitute comprising: 10 to 90% of a polysaccharide having a molecular weight of 0.5 to 99.5%. 2. Fat substitute according to claim 1, wherein the polysaccharide has a molecular weight of 2500-1,000,000. 3. A food in which 0.5 to 100% of lipids have been replaced by the fat substitute according to claim 1 or 2. 4. The food according to claim 3, wherein the solvent is a polar solvent. 5. The food according to claim 4, wherein the solvent is water. 6. The food according to claim 3, wherein the polysaccharide is selected from the group consisting of substituted celluloses, cellulose derivative polymers, gums, hydrocolloids and polyglucose substances. 7. The polysaccharide comprises methylcellulose, ethylcellulose, ethylhydroxyethylcellulose, hydroxypropylcellulose, sodium carboxymethylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, guar gum derivatives, xanthan gum, psyllium gum, alginate, locust bean gum and mixtures thereof. The food of claim 6, wherein the food is selected from a group. 8. The method of claim 1, wherein the lipid is a hydrogenated or non-hydrogenated vegetable oil.
The food according to claim 6 or 7, wherein the food is selected from the group consisting of animal oils or fats, marine oils and mixtures thereof. 9. The lipid of claim 8, wherein the lipid is selected from the group consisting of canola oil, palm oil, hydrogenated or non-hydrogenated soybean oil, cottonseed oil, rapeseed oil, coconut oil, corn oil, peanut oil, and mixtures thereof. Foods described in. 10. The food according to claim 6, wherein the lipid is a synthetic fat selected from the group consisting of polyol polyesters of medium and long chain fatty acids. 11. Polyol polyesters comprising a mixture of sucrose polyesters, at least 85% of which are sucrose and octaesters, heptaesters, hexaesters of saturated or unsaturated fatty acids having from 14 to 22 carbon atoms and mixtures thereof. 11. The food according to claim 10, wherein the food is selected from the group consisting of: 12. The fat substitute 5 according to claim 1 (a).
(B) 10 to 40% of sugar; (c) 10 to 50% of flour; (d) 0.1 to 3% of bread seed; and (e) 0.1 to 5% of seasoning; mix. 13. A low-calorie fiber-containing margarine comprising the fat substitute of claim 1, wherein the margarine comprises 0.5-80% of stable polymer liquid crystals. 14. A protein and oil-containing food comprising: (a) 10 to 90% of a protein; (b) 2 to 75% of the fat substitute according to claim 1; and (c) 10 to 90% of an oil. . 15. The protein and oil-containing food according to claim 14, wherein the protein and oil are derived from nuts or oilseed. 16. (a) 1 to 15% of hard stock; (b) 10 to 50% of the fat substitute according to claim 1, wherein a solvent which is not blended in the polymer liquid crystal in the shortening product is a polymer liquid crystal. Low calorie shortening comprising no more than 10% based on the total weight of the solvent incorporated therein; and (c) 90-35% of lipids.